Double Double Lemon Pie

Double Double Lemon Pie
  • 2 sleeves of graham crackers
  • 2 sticks of unsalted butter
Cheese Filling
  • 8 oz block of cream cheese, softened
  • 1 14 oz can of sweetened condensed milk
  • 6 oz of lemonade concentrate, thawed
  • 4½ oz of Cool Whip, thawed
  • 1 4-serving box of lemon instant pudding
  • 2 tbls of butter
  • 2 tbls of lemon zest
Lemon Gel Filling
  • 2½ cups of sugar
  • ½ cup of cornstarch
  • ⅓ cup of flour
  • ½ tsp of salt
  • 3 cups of water
  • 8 slightly beaten egg yolks
  • ½ of lemon juice
  • 2 tbls of butter
  • 2 tbls of lemon zest
  1. Preheat the oven to 350 degrees.
  2. Run each sleeve of graham crackers through the food processor until they are crumbs and pour them into their respective pie pans.
  3. Microwave each stick of butter until melted and pour them into their respective pie pans.
  4. Mix the cracker crumbs and butter together in each pan and press into a pie plate going up the sides and bake for about 10 mins, then let cool.
  5. In a medium bowl beat the cream cheese until it's fluffy, then add the condensed milk and continue to beat until fully combined.
  6. Add the lemonade concentrate, lemon pudding mix, and 2 tbls of lemon zest and mix until smooth.
  7. Fold in the Cool Whip until blended and pour half of the mixture into each pie pan, cover and refrigerate for about 4 hours or until firm.
  8. In a medium saucepan whisk together the sugar, cornstarch, flour and salt.
  9. Slowly add in the water while whisking over medium heat until boiling, let boil for 1 min.
  10. Remove from the heat and slowly whisk in 2 cups of the mixture into the egg yolks to temper them, then whisk back in with the hot mixture.
  11. Cook over medium heat whisking the whole time for approximately 5 mins or until the mixture is very thick.
  12. Remove from heat and add the lemon juice, butter and 2 tbls lemon zest.
  13. Cover with plastic wrap so that no air touches the mixture and put the saucepan in the refrigerator for about 2 hours or until cooled completely.
  14. Spoon the gel filling over the cheese filling and keep refrigerated between servings.


  • 5 egg yolks
  • ¼ cup of sugar
  • ½ cup Marsala cooking wine
Tiramisu Filling
  • 1 cup whipping cream
  • 4 tbls of sugar
  • 1 lb of Mascarpone Cheese
  • 1 Zabaglione recipe
  • 2 cups of the strongest freshly brewed coffee you can get
  • ½ cup of Marsala
  • 1 tbls of vanilla
  • 2 7 oz packages of ladyfinger/savoiardi cookies, with sugar on top
  • 3 tbls of cocoa powder
  1. In the disconnected top portion of a double boiler beat the egg yolks and sugar together until it forms a pale yellow color, meanwhile bring the water in the bottom of the double boiler to a boil and reduce to a simmer.
  2. Place the double boiler together and slowly add the Marsala, whisking constantly for about 6 - 10 mins until soft mounds can be formed.
  3. Move the mixture to a bowl, cover with plastic wrap and refrigerate, at least 30 mins.
  1. Whip the cream with 2 tbls. of sugar until soft peaks can form.
  2. Fold in the Mascarpone and Zabaglione until thoroughly blended, cover and refrigerate for another hour.
  3. Add the Marsala, coffee, 2 tbls. of sugar, and vanilla to a medium bowl and set aside.
  4. In a 9 x 13 pan layer ⅓ of the cookies and spoon about 1 tbls of the coffee mixture over each cookie.
  5. Spoon ⅓ of the cream mixture over the cookies and dust with a tbls of cocoa powder, then repeat the layers ending with the cocoa powder on top.
  6. Refrigerate and serve chilled.

Doughnut Bread Pudding with Whiskey Sauce

Doughnut Bread Pudding with Whiskey Sauce
Bread Pudding
  • One dozen glazed doughnuts
  • 3 eggs, beaten
  • ½ cup of sugar
  • 1 tsp of vanilla
  • ½ cup of unsalted butter, melted
  • 1 14 oz can of sweetened condensed milk
  • ⅔ cup of hot milk
  • ½ tablespoon of cinnamon
  • ½ cup of chopped pecans, optional
  • ½ cup of raisins, optional
Whiskey Sauce
  • ½ cup of unsalted butter
  • ¼ cup of sugar
  • ½ cup of heavy cream
  • 1 tbls of flour
  • ½ tsp of vanilla
  • 1 tbls of whiskey
  1. Butter a 9 x 13 casserole dish.
  2. Cube the doughnuts into 1-2 inch pieces into the dish.
  3. Whisk together the eggs, sugar, vanilla, butter, and condensed milk.
  4. Add the hot milk slowly, continuing to whisk until well blended; add the raisins to the mixture and stir in.
  5. Pour over doughnuts, mixing and making sure to coat all of the doughnut pieces.
  6. Cover and refrigerate for up to 8 hours (in a bind you can bake now, just let it sit for at least 20 mins).
  7. Preheat the oven to 350 degrees.
  8. Gently press the doughnuts down into the custard, sprinkle with cinnamon and pecans.
  9. Bake covered for 30 minutes then uncover and bake for 15-20 more or until it starts to puff up and brown.
  10. While it's baking melt the butter in a saucepan and whisk in the sugar, flour, and heavy cream and bring to a boil.
  11. Reduce the heat and simmer until thick.
  12. Remove from the heat and whisk in the vanilla and whiskey.
  13. Let the bread pudding rest for 10 mins after it comes out of the oven then serve with whiskey sauce spooned on top.

Lemon Icebox Pie

Lemon Icebox Pie
This recipe is for a Lemon Icebox Pie but can be modified for any type of Icebox Pie. Just replace the zest and juice with any ½ cup of fruit juice and the Kool-Aid packet to match. Some examples: Lime juice for a Key Lime Icebox Pie Orange juice for a Dreamsicle Pie Strawberry pulp for a Strawberry Icebox Pie Blueberry pulp for a Blueberry Icebox Pie Blackberry pulp for a Blackberry Icebox Pie Raspberry pulp for a Raspberry Icebox Pie Mango pulp for a Mango Icebox Pie Pineapple pulp for a Pineapple Icebox Pie Kiwi pulp for a Kiwi Icebox Pie
  • 1 sleeve of graham crackers
  • 1 stick of unsalted butter
  • zest from 2 lemons
  • juice of 2 lemons or ½ cup
  • 1 14 oz can sweetened condensed milk
  • 1 packet of Kool-Aid Lemonade mix
  • 1 8 oz tub of Cool Whip, divided
  • 16 Nilla Wafers
  1. Preheat the oven to 350 degrees.
  2. Run the sleeve of graham crackers through the food processor until they are crumbs.
  3. Microwave the stick of butter until melted.
  4. Mix the cracker crumbs and butter together and press into a pie plate going up the sides and bake for about 10 mins, then let cool
  5. Combine the condensed milk, lemon juice, lemon zest, and Kool-Aid packet in a bowl and whisk until smooth.
  6. Add ½ the tub of the Cool Whip and fold in until completely blended.
  7. Pour the mixture into the crust and insert Nilla Wafers around the rim.
  8. Put the pie into the freezer for an hour or two then spread the other ½ of the Cool Whip on top.
  9. Store in the freezer.
You can also add food coloring to make the filling more of a yellow color.

Apple Enchiladas

Apple Enchiladas
  • 1 21 oz can apple pie filling
  • 6 flour tortillas, 8 inch
  • 1 tsp cinnamon
  • ½ cup butter
  • ½ cup sugar
  • ½ cup light brown sugar
  • ½ cup water
  1. Preheat the oven to 350 degrees.
  2. Spread ¼ cup of pie filling down the center of the tortilla.
  3. Sprinkle the filling with cinnamon and roll it up like a burrito, tucking in the edges.
  4. Place the seam side down in a 9 x 13 dish.
  5. In a medium saucepan, combine the butter, sugar, brown sugar and water over medium heat bringing it to a boil and stirring constantly.
  6. Reduce the heat and simmer for about 3 minutes.
  7. Pour the sauce over the pan of enchiladas.
  8. Bake in for 20 - 25 minutes, let cool for 5 mins and serve warm with ice cream.
You can also substitute cherries or peaches for the apples.

Mississippi Mud Pie

Mississippi Mud Pie
Prep time: 
Total time: 
  • 1 cup flour
  • ¾ stick butter
  • ½ cup pecan pieces
  • 2 3.9 oz packages instant chocolate pudding
  • 3 cups milk
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 16 oz container of Cool Whip
  1. Preheat the oven to 350 degrees .
  2. Cut the butter into the flour and add the pecans, mixing thoroughly.
  3. Press the crust into a 9 x 13 pan.
  4. Bake for 15 minutes.
  5. Next cream together the cream cheese and powdered sugar then mix in ½ of the Cool Whip and spread over the cooled crust.
  6. Mix the pudding and milk together until thickened, let sit for 5 mins.
  7. Spread the pudding mixture over the cream cheese layer and top with the remaining Cool Whip.
  8. Sprinkle with pecans.
  9. Refrigerate for at least 4 hours.


Ooey Gooey Squares

Ooey Gooey Squares
  • 16.5 oz yellow cake mix
  • ½ cup butter, melted
  • 1 egg
  • 1 tbsp water
  • 1 8 oz block of cream cheese, softened
  • 16 oz powdered sugar
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees.
  2. Beat together the cake mix, butter, 1 egg, and water until all ingredients are incorporated.
  3. Grease a 9 x 13 inch pan with oil or Pam.
  4. Empty the batter into the pan and press down as evenly as you can across the bottom.
  5. Pour the chocolate chips on top and set aside.
  6. Beat together the cream cheese, powdered sugar, 2 egg whites, and vanilla until there are no lumps.
  7. Pour this mixture over the chocolate chips and spread evenly across the pan to the edges. (The chocolate chips will get mixed up in this top layer)
  8. Bake for 45 mins or until the top browns thoroughly.
  9. Cool completely on a wire rack then cut into even squares.

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake
  • 3 cups of all-purpose flour
  • 2½ cups of sugar
  • 4 tsp of baking soda
  • ½ tsp of salt
  • 1 cup of unsweetened cocoa powder, sifted
  • 1⅓ cups of canola oil
  • 1½ cups of buttermilk
  • 3 large eggs
  • 1½ cups of fresh, hot, strong coffee
  • 1 tsp of vanilla
  • 24 oz of semisweet chocolate chips
  • 1½ cups of heavy whipping cream
  1. Preheat the oven to 350 degrees.
  2. Grease 2 round 9-inch pans.
  3. Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
  4. With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
  5. Add the hot coffee slowly by pouring down the side of the mixing bowl.
  6. Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
  7. Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool before icing.
  9. Use a double boiler to combine the chocolate chips and whipping cream.
  10. Allow the mixture to melt before stirring.
  11. When the chocolate has melted, whisk until it's fully combined with no lumps.
  12. Allow the icing to cool to room temperature.
  13. Remove the cakes from the pans.
  14. Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
  15. Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
  16. Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
  17. Drop more ganache on the top and smooth it to the edges and down the sides.
  18. You can ice it a second time to make the icing thicker by putting the cake in the refrigerator for around 15 minutes to set.